To learn the whole story on this revolutionary method of cooking Oven-baked Polenta, go here. If you just want the recipe, you’re in the right place. Ingredients: spray oil, or butter, vegan butter, or olive oil, for greasing pan (plus optional addition later) 4 to 5 1/2 cups water (less water gives you a thicker finished polenta, more a thinner;… Read More
I am in the waiting room of the Springfield, Vermont office of Dr. Richard Lane, absent-mindedly, slightly anxiously, working on a jigsaw puzzle (blue Victorian house, hanging flower baskets, edges almost complete). This is my first visit. I was referred by my regular eye doctor, because I needed minor outpatient surgery. I know it’s minor but jeez, it’s my eye, plus there… Read More
— a pandemic pantry post — POLENTA: A TEXTURE-Y COOKED CORNMEAL WHICH SERVES AS A BED FOR SAVORY STEWS, A FRIED EGG. BUT ALSO JUST FINE SERVED ON ITS OWN. IT’S PEASANT FOOD FROM THE NORTH OF ITALY, AND, IF YOU SKIP THE STOVETOP AND OVEN-BAKE IT, IT COULD NOT BE EASIER. I AM UPDATING AND DOING SOME RE-HORN-HONKING OF… Read More
